Grilled Steak and Potatoes with Mushrooms

This family favorite is sure to be a summer crowd-pleaser. Everything gets cooked on the grill, so there's no heating up the kitchen and less clean-up to do.

Total Time: 0:30

Prep: 0:30

Level:
Moderate

Yield:
4 servings (cost per serving of $2.94)

Serves:
4

Ingredients

4 medium red potatoes

1 package small cremini or white mushrooms

2 clove garlic

kosher salt

Pepper

¼ c. dry white wine

1 piece london broil

4 c. baby spinach

¼ c. fresh flat-leaf parsley

1 tbsp. sour cream

Directions

Prick the potatoes with a fork and microwave on high until tender, 10 to 12 minutes. Wrap each potato in heavy-duty foil.

Meanwhile, heat grill to medium-high. Place the mushrooms and garlic on a large piece of heavy-duty foil and sprinkle with 1/4 teaspoon each salt and pepper. Fold up the sides and add the wine, then seal the foil to form a pouch.

Season the steak with 1/2 teaspoon each salt and pepper. Grill the steak to desired doneness, 5 to 7 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing.

While the steak is cooking, place the mushroom pouch and potatoes on the grill. Grill the potatoes until just tender, about 5 minutes. Grill the mushrooms, shaking the pouch occasionally, for 8 minutes. Transfer the mushrooms (and any juices) to a bowl and toss with the spinach, parsley, and sour cream.

Serve the steak with the mushrooms and potatoes topped with sour cream, if desired.